This time of the year is filled with pumpkin patches, farmer waves, and Friday night football. At Lincoln Savings Bank we realize that just because the summer is over, doesn’t mean your calendar has gotten any lighter! With harvest season officially in full swing, many of our area farmers are running full-tilt to get this year’s crop processed and transported. With so many hungry hands and such little time, we love making the most of our slow cookers and Instapots during this jam-packed month.
Today, we’d like to share a few of our favorite family recipes from around LSB to help you find more time to relax during this already hectic season. Thank you to the friendly LSB home-chefs who contributed to this blog!
Farmers Market Chili
Recipe submitted by Jennifer Shields, LSB Loan Assistant in Adel, IA.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Chopped Sweet Onion
- 1 Chopped Orange Pepper
- 1 Chopped Green Pepper
- 1 Pound Ground Beef
- 2 Minced Garlic Cloves
- 1 Tablespoon Chili Powder
- 2 Tablespoons Ground Cumin
- 1.5 Teaspoons Salt
- 1 Teaspoon Coriander
- 1 Teaspoon Oregano
- 1 – 28 oz Can of Crushed Tomatoes
- 2 – 15 oz. Cans of Black Beans
- 2 – 14 oz. Cans of Diced Tomatoes
- 1 Chopped Zucchini
- 1 Chopped Yellow Squash
- 1.5 Cups of Sweet Corn (kernels only)
- 1 Cup of Frozen Peas and Carrots
- 1 Cup of Green Beans
- 1.5 Cups of Water
Have on hand for garnish: Sour cream, shredded cheese, and cilantro.
Directions
- Cook onions and garlic in the olive oil at medium heat until onions are translucent.
- Brown ground beef and drain excess oil.
- Combine ALL ingredients in a slow cooker with the exception of the garnish ingredients.
- Cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender but not mushy.
- Serve and top with sour cream, shredded cheese, and cilantro.
Zuppa Toscana
Recipe submitted by Jasmyne Green, Digital Marketing Manager in Waterloo, IA.
Ingredients
- 1 Cup Half & Half
- 3 Cups of De-Stemmed Chopped Kale
- Salt & Pepper
- 6 Cups of Chicken Broth
- 1 Chopped Onion
- 3 Minced Cloves of Garlic
- 3 Chopped Potatoes (Russet or Yukon Gold)
- ½ Teaspoon Oregano
- ½ Teaspoon Thyme
- ½ Teaspoon Red Pepper Flakes
- 1 lb. Mild Italian Sausage
- 1 Tablespoon of Olive Oil
Have on hand for garnish: Shredded Parmesan Cheese, Fresh Parsley
Directions
- Plugin the Instant Pot and set to HIGH. Add sausage and olive oil and brown in pot. Remove excess fat once sausage is fully cooked and crumbled.
- Add oregano, minced garlic, and chopped onion into the pot and cook into onions turn translucent.
- Add chicken broth and potatoes and put top on to seal. Set the pot’s pressure to high and start the timer for 5 minutes. Once time is completed properly release the pressure and season with salt and pepper to taste.
- Add kale into the pot and stir until it wilts.
- Pour in half & half and stir until combined and warm.
- Season again with salt and pepper to taste.
- Top with parmesan cheese and fresh parsley and serve with warm breadsticks.
Chicken and Dumplings for Instapots
Submitted by Andy Pollock, LSB Business Development Officer in Ankeny, IA.
Ingredients
- 1 Tbsp Olive Oil
- 1 Medium Yellow Onion, Chopped
- 2 Medium Carrots, Chopped
- 2 Celery Ribs, Sliced
- 1 lb. of Boneless Skinless Chicken Breasts
- 3 Cups of Chicken Broth
- 1 Cup of Bisquick
- 1/3 Cup of Milk
- Salt and Pepper to Taste
Directions
- Put the oil in the pot and select the sauté function, then choose normal/medium for the heat. Once the oil is hot, add the chopped onion and carrot along with the sliced celery into the pot to cook, stirring frequently until the onion is translucent. Press cancel.
- Season the chicken breasts on both sides with salt and pepper. Then place them in the pot along with the broth. Lock the lid on tight and select the pressure cook function. Adjust the setting to high pressure for five minutes. Make sure the steam valve is in the sealing position.
- After the five minutes have elapsed, quick-release the lid of the Instapot. Remove the chicken from the pot with cooking tongs and place on a clean cutting board. Chop cooked chicken into small bite size pieces. (If the chicken is still slightly pink in the middle, that is okay, it will continue cooking in the next step.)
- Return the chicken to the Instapot.
- In a mixing bowl, add the Bisquick with milk and mix until it becomes a sticky batter. With a tablespoon scoop lumps of the batter into the Instapot one at a time. After scooping all the batter into the pot, cover the Instapot with a regular pan lid and select the sauté option. Choose the normal/medium heat and cook until the dumplings are fluffy, about 5 minutes. *The dumplings will be done once they are dry in the center, check by cutting one in half.
- Serve hot and enjoy!
Drunken Roast
Recipe submitted by Jessie Ledtje, Trust Operations Service Manager in Reinbeck, IA.
Ingredients
- 3-4 lb Arm or Chuck Roast
- 1 Can Beef Broth
- 1 Can of Light Beer
- 1 Envelope of Dry Lipton Onion Soup Mix
Have on hand for serving: rolls and shredded or sliced mozzarella cheese.
Directions:
- Plugin the Crockpot and set to LOW.
- Cover the roast with the dry onion soup mix, and then place into the crockpot with any remaining soup mix.
- Pour the beef broth and beer into the slow cooker until the roast is partially covered.
- Cover the Crockpot and cook on low for six to eight hours.
- Cut or shred roast, and then serve on rolls and top with mozzarella cheese.
- Ladle the remaining juice into individual dipping containers and enjoy as you would a French Dip.
Lincoln Savings Bank. Member FDIC.
Want the latest and greatest from our blog straight to your inbox?
